- 2 cups water
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup soy sauce
- 1/4 cup orange juice concentrate
- 2 teaspoons salt
- 2 teaspoons ground mustard
- 1 teaspoon garlic salt
- 1 teaspoon ground ginger
- 1 teaspoon pepper
- 3-3 1/2 pounds skinless chicken breast
- 3 tablespoons cornstarch
- 1/2 cup cold water
- 1 11 ounce can of mandarin oranges, drained
- 1 small chopped green pepper
- Hot cooked rice.
In a large bowl, combine water, ketchup, brown sugar, soy sauce, orange juice concentrate, salt, mustard, garlic salt, ginger, and pepper. Mix until smooth. Pour half into a plastic container for marinating and add the chicken. Refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard chicken marinade. Spray crock pot with cooking spray. Place chicken in crock pot and add the reserved marinade. Cook on high for about 3-4 hours until chicken is cooked thoroughly.
Take chicken out and chop into pieces. Put back into crock pot/ marinade.
Combine cornstarch and water in a bowl until smooth. Stir into chicken mixture. Add the oranges and green pepper. Cook on high for an additional 30-45 minutes until thickened.
Cook rice, I use brown and white mixed together. Serve chicken over a bowl of hot rice. Enjoy!